Summery Shrimp Salad
This summery chopped seafood salad is a cool and refreshing lunch option! It is super easy to make and requires barely any time in the kitchen. The Dijon mustard and jalapeños add a spicy mix to this salad, and create a harmony of flavors with the honey and citrus tones in the vinaigrette mixture. This hot and spicy salad is packed with protein—and it’s sure to be a fulfilling meal!
Serves 2–3
3 eggs, hard boiled, peeled, and chopped
2 cups cooked and peeled shrimp, chopped
1 green apple, cored and diced
1⁄2 red onion, diced
4 celery stalks, diced
2–3 jalapeños, sliced
1⁄4 cup ground Dijon mustard
2 tablespoons lemon juice
1 tablespoon olive oil
1 tablespoon raw organic honey
1 tablespoon cilantro
1 teaspoon chipotle pepper
1⁄2 teaspoon parsley
1⁄2 teaspoon thyme
1⁄2 teaspoon basil
Salt and pepper, to taste
Place eggs, shrimp, apple, onion, and celery in a large bowl. Add all the remaining ingredients to the bowl and mix well. Chill and serve.
